This recipe is from the website www.ivu.org/recipes
Get all ingredients ready beforehand and it's a breeze to make.
2 Tbsp olive oil Mash 2 cans of beans, set aside
1-2 tbsp minced garlic Heat oil, add onion and garlic and cook for 3 min.
1 onion chopped Add all the beans, broth, mushrooms, rosemary, tomato,
3 cans Great Northern beans drained and rinsed vinegar, red pepper, salt and black pepper. Bring to a
3 tsp dried rosemary, crushed boil and simmer for 20 minutes, covered.
3 cups vegetable broth Stir in spanch leaves and cook just until wilted.
1.5 tsp balsamic vinegar
3/4 tsp salt and pepper to taste Serve with your favorite crusty whole wheat buns
1/4 tsp crushed red pepper and a green salad.
4-8 oz spinach rinsed, chopped
2 Tbsp minced parsley, snipped chives or
grated soy parmesan.
I always add extras depending on what is in my fridge. Cauliflower and bok choy are great in this. Also, if using fresh rosemary, use about a tablespoonful.